quinoa « Freshmade

Black Bean-Mango Salad

On March 12, 2013 / catering, classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, Family Dinner, family recipes, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, quinoa, recipes, Seasonal Eating, toddlers, Vegan, Vegetarian Friendly / Leave a comment

Ingredients:

1 cup red quinoa, cooked and cooled slightly
1 bunch of organic baby spinach
1 can organic black beans, rinsed and drained
1 avocado, cubed
1 mango, cubed
1 small red onion, diced
handful of cherry tomatoes, quartered
handful of fresh cilantro, chopped
1-2 lemons or limes, juiced
about 2 tablespoons olive oil
sea salt & fresh pepper

Directions:

In a small bowl, whisk together fresh lemon juice, olive oil, sea salt and fresh pepper. Set aside.

In a large bowl combine black beans, avocado, mango, red onion, cherry tomatoes, and cilantro. Season with sea salt and pepper. Add in half of the dressing. Toss to combine.

In a separate bowl add spinach and toss with the remaining dressing.

Plate spinach, top with quinoa and then top with black bean-mango salad.

ENJOY!

Quinoa-Veggie Taquitos

On February 21, 2013 / classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Family Dinner, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, recipes, Seasonal Eating, toddlers, Vegetarian Friendly / 1 Comment

Ingredients:

1 cup quinoa, cooked and cooled (this is a great way to use leftover quinoa and transform it into another meal. We used a organic grain blend of golden quinoa, red quinoa, amaranth and millet from one of our favorite stores in NYC – Dual Specialty Store located at 91 1st Avenue between 5th and 6th Streets)

1/2 bunch organic kale, finely shredded

2 organic carrots, shredded or julienned

1 can organic black beans (we prefer the Eden Organic brand, not only are their cans BPA-free but they do not add salt to their beans and cook their beans with the mineral-rich sea veggie, Kombu)

1 small organic yellow onion, diced (red onion works nicely too!)

1 tomato, diced

1 lime, juiced

1-2 tablespoons unrefined coconut oil or good quality extra virgin olive oil

Sea salt & fresh pepper, to taste

Cumin, to taste

Cilantro, chopped (we love cilantro so we probably used a pretty big handful, but feel free to add as much or as little as you would like. Not a fan of cilantro? No problem, add some fresh parsley or oregano)

1/4 cup organic shredded cheddar, pepper jack or blend of cheeses

1 package organic corn tortillas (sadly, corn is one of the top 3 genetically modified crops, so be sure to buy organic!)

Optional: kick it up with a sprinkle of cayenne pepper

Use what you have on hand – substitute with other veggies and ingredients: try diced or shredded zucchini, chopped broccoli, chopped cauliflower, sweet potatoes, avocado, adzuki beans, black lentils, corn, bell peppers, etc. Get creative!

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lightly spray with olive oil.

In a saute pan over medium heat, add 1-2 tablespoons oil and saute onion until translucent, about 4-5 minutes. Add in quinoa, kale tomatoes and black beans, cook for about 5-7 minutes. Add in shredded carrots, cilantro, lime juice and cheese. Season with salt, pepper and cumin. Stir to combine. Remove from heat.

Warm up tortillas to make them pliable. We prefer to not use the microwave and came across this article from The Kitchn that gives you two great how-to options for warming up your tortillas sans microwave!

Add about 2+ tablespoons of the quinoa-veggie mixture to the warmed tortillas. Roll each into a log (or cigar shape).

Place seam-side down on the baking sheet. Repeat with remaining tortillas.

Lightly spray with olive oil and baking until golden brown, about 10-15 minutes.

Serve with fresh guacamole or salsa.

Have some leftover quinoa-veggie mix? It’s great all on it’s own, add a few dashes of yummuy ume plum vinegar and you have yourself a healthy snack! Or try it with some scrambled eggs for breakfast!

ENJOY!!!

Soft Pretzel Bites with Maple Mustard Dip (gluten-free)

On February 19, 2013 / classes, cooking classes, cooking projects, cooking with kids, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, recipes, sweet treats, toddlers, Vegetarian Friendly / Leave a comment

Ingredients:

3 cups gluten-free all purpose flour (we love this one from Bob’s Red Mill brand)

1 cup oat flour (also Bob’s Red Mill brand)

1 cup quinoa, cooked and cooled

2 teaspoons salt

2 cups warm water

1 teaspoon yeast (all brand-name packaged yeasts sold in the US are gluten free, source: glutenfreeliving.com)

1 tablespoon coconut sugar (or other)

2 tablespoons baking soda

Organic butter, melted

Maldon sea salt

Pure maple syrup

Organic whole grain mustard

Directions:

Cook quinoa according to package. Set aside.

In a measuring cup combine 2 cups warm water with 1 teaspoon yeast and 2 tablespoons coconut sugar. Set aside.

In a large bowl combine flours with 1 cup cooked quinoa and salt, whisk to combine.

Add 2 ounces of olive oil to yeast mixture. Slowly stir yeast mixture into flour, about 1/4 cup at a time. Stir until dough begins to form. Add more water as needed. You are looking for a soft dough that isn’t wet or sticky, you may not use the whole 2 cups of water.

When dough forms remove it to a lightly floured surface and knead until smooth. Apply a light coating of olive oil to the dough, wrap it in a clean kitchen towel and place it in a warm spot to rise for about an hour.

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. Brush with melted butter.

In a large pot bring about 6 cups of water to boil. Add 2 tablespoons of baking soda.

Turn dough onto lightly oiled work surface and divide into 8 pieces. Roll each into a rope (or snake) and slice each rope into 1 inch pieces.

Using a slotted spoon, lower pretzel bites into boiling water. It is best to work in batches as to not overcrowd the pot.

When bites begin to float, remove them with a slotted spoon and drain. Place on baking sheet.

Brush each bite with butter and top with a sprinkle of Maldon salt.

Bake for about 12-15 minutes until golden brown. Serve warm.

To make the Maple-Mustard Dip, mix about 2 to 3 tablespoons of pure maple syrup with about 1/4 cup organic whole grain mustard.

Pretzel bites are also great topped with cinnamon! Brush with butter and sprinkle with cinnamon before baking.

Enjoy!

xoxo

Baby it’s cold out there! Warm up with our Sunflower-Goji Cookies & Warming “Milk”shake…

On February 4, 2013 / classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, quinoa, recipes, Seasonal Eating, sweet treats, toddlers, uncategorized, Vegan, Vegetarian Friendly / Leave a comment

With all this cold and blustery weather we have been having, we decided to focus on “warming” foods this week. Did you know that eating certain foods can help keep your body warm? Here are some of our favorite “warming” foods:

Nuts and seeds (almonds, sesame, pumpkin, fennel)
Spices (cardamom, cinnamon, cloves, cumin, ginger, pepper)
Herbs (basil)
Vegetables (winter squash, hearty greens, root vegetables)
Fruits (papaya, pineapple)
Whole Grains (brown rice, quinoa, oat, buckwheat, millet)
Liquid-based foods like soups, stews and warm beverages aid with hydration (bodies get easily dehydrated in the colder months)
Foods high in vitamins A, B and C help protect the body from colds
Honey, cinnamon, cardamom, black pepper, and ginger are especially helpful in destroying mucus, warding off those running noses, sore throats, etc.

Sunflower-Goji Cookies (vegan)

Ingredients:

1/4 cup oat flour

1/4 cup millet flour

1 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup coconut oil or olive oil

1/3 cup coconut sugar or brown sugar

1/4 cup honey

“flax eggs” made with 6 tablespoons ground flax and 6 tablespoons water

1 teaspoon pure vanilla extract

1 cup cooked red or golden quinoa (cooled)

1 cup oats

1 cup goji berries

1 cup sunflower seeds

1/4 teaspoon ground cardamom

1/4 teaspoon cinnamon

Directions:

Rinse quinoa, cook and set aside to cool (1 cup quinoa to 1 1/2 cup water)

Prepare flax eggs (mixing well) and set aside.

In one bowl mix sugar and wet ingredients except the flax eggs.

In another mix dry ingredients. Add 1 cup of cooked quinoa, goji and sunflower seeds to the dry ingredients.

Next add the flax eggs to the wet mix then gradually add the dry ingredients.

Roll into small balls then flatten slightly (best to keep your hands wet).

Place on parchment lined baking sheet and bake at 350 until golden brown. Remove and let cool.

Notes: Sunflower seeds are high in vitamin E (help you resist the flu and upper respiratory infections by supporting the immune system).

Warming “Milk”shake (vegan)

Ingredients:

1 cup fresh almond milk (we made our own almond milk in class but you can use store bought if you’d like but skip adding the date as it adds sweetness to fresh almond milk, store bought already contains sugar)
If using freshly made almond milk, use 1 medjool date (quartered)
1/2 vanilla bean (split open)
1 cinnamon stick
pinch of ground cinnamon
pinch of cardamom
pinch of sea salt

Directions: Blend almond milk with dates, spices and vanilla bean. Simmer on low with cinnamon stick. Do not boil. Serve warm.

Notes: Cardamom is refreshing to the mind and the body and also for treating respiratory infections such as cough and cold. Great for digestion and keeps the body warm.

Migration Rice Pilaf aka Hawaiian Brown Rice Bowl

On January 7, 2013 / books, child friendly books, classes, Clean Eating, cookbooks, cooking classes, cooking projects, cooking with kids, Family Dinner, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, Seasonal Eating, toddlers, uncategorized, Vegetarian Friendly / Leave a comment

Our theme this week is Winter and we were inspired by all the animals that migrate to warmer climates to feed during the season. We took a tropical vacation today of our own and made a delicious Brown Rice Bowl (also known as Migration Rice Pilaf or the Hawaiian Brown Rice Bowl).

Our inspiration came from the book: “Animals in the Winter” by Henrietta Bancroft.

MIGRATION RICE PILAF

Ingredients:

1 cup organic long grain brown rice, rinsed and drained, cooked and set aside (this dish is also great with red rice, black rice, wild rice, quinoa, or millet)

1 3/4 cups water

2-3 carrots, diced

1/2 yellow onion, diced

1/2 red bell pepper, diced

1 cup fresh pineapple, diced

1/4 cup frozen green peas

1/2 cup black beans, rinsed and drained

3-4 scallions, thinly sliced (green and white part)

Fresh cilantro, to taste

1 clove garlic, minced

1 tablespoon sesame oil

1/2 teaspoon paprika

1/2 teaspoon cumin

2 tsp. sesame oil

1/2 cup pineapple juice + 1/4 cup pineapple juice

sea salt, to taste

Optional: Chicken or Shrimp

Directions:

Measure out 1 cup of brown rice and put in a fine mesh strainer. Rinse rice thoroughly. Add water and 1/4 cup of pineapple juice to a saucepan and bring to boil. When boiling add rice, stir and drop to simmer. Cook until all liquid is absorbed. Set aside.

Heat 2 teaspoons of sesame oil in a frying pan. Add onion, carrots, bell peppers, and saute until tender, about 5-7 minutes. Add 1/4 cup of the pineapple juice and cook until evaporated. Turn off burner, stir in diced pineapple, peas, and black beans, paprika, and cumin. Season with salt to taste.

Garnish scallions and cilantro.

Why do we recommend rinsing your rice? In our opinion all grains should be rinsed. Rinsing your grains (and legumes) helps remove phytic acid. Phytic acid is an antinutrient found in grains and legumes which binds important minerals preventing your body from fully absorbing them. Consumption of high levels of phytates result in mineral deficiencies, blocks absorption of zinc, iron phosphorous and magnesium, lowers metabolism, etc.

Raspberry Scones

On May 21, 2012 / catering, Clean Eating, cooking classes, cooking projects, cooking with kids, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, recipes, toddlers, Vegetarian Friendly / Leave a comment

Ingredients:

2 ½ cups flour

NOTE: we use a mixture of all purpose flour (1 ½ cups), oat flour (1/2 cup), and quinoa flour (1/2 cup)

¾ teaspoon sea salt

¼ cup coconut sugar

NOTE: plus 1 tablespoon for sprinkling on top

1 tablespoon baking powder

½ cup (1 stick) cold unsalted butter, cut into pieces (we LOVE the pasture butter from Organic Valley)

¾ cup buttermilk

1 large egg, yolk only

1 ½ cups fresh raspberries

Directions:

Preheat oven to 400 degrees

In a food processor, pulse together the flour, sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form.

In a small bowl, whisk together the egg yolk and the buttermilk.

Slowly add the milk and egg mixture into the processor, pulse until the dough just comes together. Do not over process as this makes the dough tough.

Transfer the dough to a lightly floured work area and add raspberries on top. Knead the dough and fold in the raspberries. Work into a 1-inch thick square and cut into 2-inch pieces.

knead fresh berries into the dough

Place about 2 inches apart on a parchment lined baking sheet. Drizzle the tops with honey or sprinkle with sugar.

raspberry scones sprinkled with vanilla bean sugar about to go in the oven

Bake until golden brown, approximately 15-18 minutes. Rotate the baking sheet halfway through.

Let scones cool slightly, serve warm or at room temperature.

Strawberry-Raspberry Scones with Citrus Glaze

Substitute raspberries with any favorite fruit – other great options are fresh blueberries, peaches, strawberries.

You can also add white chocolate chips to the dough to make White Chocolate Raspberry Scones.

Or try adding lemon zest to the dough for Lemony Raspberry Scones.

Cooking with Freshmade NYC

2012

Fresh & Fruity Quinoa Salad

On March 20, 2012 / catering, cooking projects, cooking with kids, Dairy Free, family recipes, Gluten-Free, healthy eating, healthy living, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, recipes, Seasonal Eating, toddlers, Vegan, Vegetarian Friendly / Leave a comment

1 cup cooked quinoa, cooked according to package directions and set aside to cool (TIP: be sure to rinse your quinoa before cooking, this removes the bitter coating called saponin)

1 small red apple (like Honeycrisp), diced

1 small green apple, diced

1/2 small red onion, finely diced

1/4 cup of dried organic cranberries (TIP: look for ones that are naturally dried, with no added sugar and are sulfur-free)

About 8 large basil leaves, cut into fine ribbons called “chiffonade” – check out this post from @VeganYumYum on how to chiffonade basil

In a large bowl, mix the cooled quinoa with the diced apples, red onion, cranberries and basil. Set aside and prepare the dressing.

For the dressing:

1 lemon, juiced

1/3 cup olive oil

pinch of sea salt & fresh pepper

dash of oregano, garlic powder and/or onion powder

Combine all ingredients in a jar and shake. Pour the dressing over the quinoa and let sit at room temperature for all the flavors to blend together.

Taste and adjust seasonings if necessary.

Can be served as a main meal or a side dish and eaten warm or cold.

Variations:

This dish is super versatile, you can make it with whatever you have on had and you can have fun experimenting with many different flavors – try it with:

- different dried fruits like currants, raisins, or apricots

- other fresh herbs like mint, parsley, or tarragon

- add in chickpeas or other beans

- add in diced chicken

- try veggies like grated carrots, finely diced peppers, or diced cucumbers

- add the zest of lemon or lime for an extra kick

- switch out the lemon juice for fresh lime juice

- toss with a balsamic vinaigrette

The possibilities are endless!!!

Enjoy!!!

Cara

Quinoa Breakfast Bowl

On March 20, 2012 / Clean Eating, cooking projects, cooking with kids, family recipes, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, quinoa, recipes, Seasonal Eating, sweet treats, toddlers, uncategorized, Vegetarian Friendly / Leave a comment

I make a big batch of Quinoa every week and keep it on hand for fast, simple and healthy meals. Quinoa is so wonderful because it is so versatile. You can make it sweet or savory, eat it hot or cold, and have it for breakfast, lunch or dinner.

Here is a simple and healthy breakfast that you can whip up in less than 5 minutes.

Ingredients:

Leftover quinoa

Your favorite combo of fresh fruit (strawberries, blueberries, raspberries, blackberries, bananas and mango are especially delicious in this quinoa bowl)

A drizzle of 100% pure maple syrup (sorry Aunt Jemima but you just won’t cut it) – 100% pure maple syrup contains less calories and a higher concentration of minerals than honey; maple syrup is an excellent source of manganese and a good source of zinc. read more

A dash or two of cinnamon (cinnamon has been found to be one of the most effective ways to balance blood sugar levels and prevent the “spike and crash”)

Optional: If you or your child do not have any nut allergies, try adding a handful of your favorite (in my house we love lightly toasted walnuts, pumpkin seeds, or almonds; be sure to choose raw, unsalted, organic versions and toast them up yourself)

Optional: For a creamy quinoa bowl, heat quinoa in a small pot over medium to low heat and add a few tablespoons of milk (or milk alternative like nut milk, coconut milk, etc). Heat through and transfer to a small bowl and add fruit, maple syrup, nuts and cinnamon.

Quinoa (pronounced “keen wah”) is a complete protein source, a relative of green leafy veggies like swiss chard and spinach – rinse your quinoa before you cook it to remove the naturally occurring bitter coating called saponin!!!

For a savory breakfast bowl try mixing the quinoa with some leftover roasted veggies or steamed greens, a sliced hard boiled egg, and some fresh herbs.

Enjoy!

- Cara -

Red Quinoa & Veggie “Meat”balls

On February 23, 2012 / catering, Clean Eating, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, quinoa, Recipe of the month, recipes, Seasonal Eating, toddlers, Vegetarian Friendly / Leave a comment

INGREDIENTS:

1 cup cooked red quinoa, cooled

5-6 large mushrooms (we used a mixture of baby bella and button mushrooms), diced

About 1 teaspoon+ of coconut oil or olive oil

1 cup baby spinach, finely chopped

1/2 medium sized yellow onion, diced

1 large carrot, shredded on box grater

1/2 cup walnuts, finely processed (will resemble texture of breadcrumb) *** if your child is allergic to nuts a good substitute would be Panko breadcrumb or other type of breadcrumb (if using breadcrumb, reduce amount to 1/4 cup)

2 eggs (one for the quinoa mixture, one for egg wash)

2 cloves garlic, minced

1 teaspoon fresh thyme, minced

1 tablespoon fresh parsley, minced

1/4 teaspoon dried oregano

Sea salt & pepper to taste

Cook quinoa according to package and set aside to cool.

In a pan, add about 1/2 teaspoon of coconut oil (or olive oil) over medium heat. Add mushrooms and saute for about 3 minutes. Add onion and saute for another 2-3 minutes. Add chopped spinach and cook for about 1 minute. Remove from heat and add in shredded carrots and garlic. Season with salt and pepper to taste. Let cool.

In a large bowl, mix cooled quinoa and cooled veggie mixture. Add walnuts (or breadcrumbs), oregano, parsley and thyme. Add 1 egg. Combine all ingredients and shape into even-sized balls. Place on a foil lined baking sheet, lightly sprayed with olive oil.

Make an egg wash using the remaining egg and a drop or two of water. Using a basting brush, lightly coat each “meat”ball with the egg wash.

Bake at 400 degrees for about 10 minutes or until they are lightly browned and slightly crispy.

Serve with tomato sauce – we love a great homemade sauce but homemade sauce isn’t always realistic during a busy week – a good store bought alternative is Brad’s Organic Tomato Sauces (we think the low sodium Garden Veggie one is pretty delicious!!!)

Why we love quinoa:

*** Relative of leafy greens, like spinach and swiss chard
*** gluten free
*** high in protein
*** very versatile – quinoa can take on a number of different flavors. It can be eaten hot or cold. It is great for breakfast (fruits, nuts, maple syrup) / lunch (veggies, herbs, olive oil) or dinner / sweet or savory / add to soups, stews, quinoa mac & cheese, fruity quinoa bowl, colorful veggie quinoa salad, etc.
*** make a batch in the beginning of week and have on hand for simple, quick meals – introduce it to kids add a little at a time by adding a tablespoon or two to pasta dish, rice, soups, yogurt, etc.
*** complete protein – fiber, iron, potassium, calcium
*** Rinse your quinoa before cooking it!!! It eliminates the bitter coating called Saponin

This recipe can also be made with golden quinoa.

Let us know what you think of this recipe!!!!

Happy & healthy eating!

xoxo
Cara

quinoa

Black Bean-Mango Salad

Quinoa-Veggie Taquitos

Soft Pretzel Bites with Maple Mustard Dip (gluten-free)

Baby it’s cold out there! Warm up with our Sunflower-Goji Cookies & Warming “Milk”shake…

Migration Rice Pilaf aka Hawaiian Brown Rice Bowl

Raspberry Scones

Fresh & Fruity Quinoa Salad

Quinoa Breakfast Bowl

Red Quinoa & Veggie “Meat”balls

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